Aubergine Goulash
Calories:
Ingredients
- 1 tbsp oil
- 1 large aubergine (eggplant), cut into 1 inch dice
- 2 carrots, sliced
- 1/4 white cabbage, thinly sliced
- 400 g good quality tinned tomatoes (~ 1 1/3 cups)
- 500 ml vegetable stock (~ 2 cups)
- 400 g tin kidney beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 1 tbsp smoked paprika
- 70 g uncooked pasta (~ 1 cup)
- Black pepper
- To serve : sour cream, crusty bread (optional)
Instructions
- Heat the oil in a very large saucepan or casserole dish, and add the diced aubergine, sliced carrot, and thinly sliced cabbage. Cook over a medium heat for a few minutes, until slightly softened.
- Add the tinned tomatoes, vegetable stock, kidney beans, and smoked paprika, and mix well to combine. Add a lid to the pan, and leave to simmer gently for around 30 minutes, until the vegetables are soft.
- Add the uncooked pasta to the pan, and leave to cook for a further 15 minutes, or until the pasta is cooked to your liking. You can add an extra dash of water if you'd like the stew to be a bit more soupy. Season generously with black pepper, and serve with a dollop of sour cream (optional) and some crusty bread.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
🖨 Recipe printed from www.easycheesyvegetarian.com
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